Hello and Happy Holidays!

I hope you are doing well and feeling nourished this season. In the spirit of the holidays, I am sharing my AIP Pumpkin Pie with Ginger Cookie Crust. It’s flavorful and not too sweet, my personal preference when it comes to dessert.

This time of year can get quite busy and stressful, making it even more important to prioritize health. Feeling well makes everything feel easier and more enjoyable. And if you are someone who struggles with autoimmune conditions or food sensitivities, you know how much harder it can be to do anything with brain fog, joint pain, or hives. I find it helpful to slow down and squeeze in self-care dates. My dates include relaxing things like massages, journaling, dancing, restorative yoga, curling up with a good book, or spending time with my dog.

For those interested in getting some extra nutritional support for 2018, I also wanted to let you know I’m offering 20% off all my coaching packages.

METHOD

1) Preheat oven 325 F. Combine crust ingredients in food processor and pulse until a dough forms. (No need to wash it out, we will use it for the filling in Step 2). Press into pan and bake about 15 minutes or until slightly golden brown. Pull out and let cool to room temperature.2) Mix all filling ingredients in food processor, except date water and gelatin. Spoon mixture into a saucepan and pour date water on top. Slowly sprinkle the gelatin evenly around, this allows the gelatin to bloom. Then, on low to medium heat, continuously stir to melt the gelatin into the mixture. Place warmed mixture back into food processor to smooth out any remaining chunkiness.3) Pour filling into prepared crust and chill until set, at least an hour or two.